Scallops baked in the shell with a puff pastry lid
Serving seafood in the shell is a classic but foolproof presentation fallback - John Torode's version is pastry-topped
Difficulty and servings
SERVES 6 as a starter
Preparation and cooking times
Ready in 1 hour
- To make the sauce, reduce the fish stock by half and add the vermouth. Reduce by half again. Add the cream and reduce again by half so it has a saucy consistency.
- Heat the oven to 200C/fan 180C/gas 6. Drop the carrot and leek into a pan with the butter and cook until soft. Season with white pepper and a little salt. Take from the heat, add the dill and cool.
- Slice each scallop into three discs. Lay the shells out and put some vegetables in the bottom of each. Lay the scallops over the vegetables and spoon over the sauce.
- Cut the pastry into six discs slightly bigger than the shells. Also cut 6 thin strips long enough to go around the edge of each shell. Brush the edge of the shells with egg wash. Put a strip of pastry around each and brush this with more egg. Put on a lid and press to seal. Trim excess pastry, then brush the tops with wash and put on a baking tray. Bake for 18-20 minutes until puffed and golden.
PER SERVING
386 kcalories, protein 13g, carbohydrate 24.4g, fat 24 g, saturated fat 12.5g, fibre 1g, salt 1 g
Recipe from olive magazine, March 2012.
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Ingredients
- 400ml fish stock
- 100ml vermouth
- 50ml double cream
- 1 small carrot , peeled and cut into julienne
- 1 small leek , washed and cut into julienne
- 30g butter
- white pepper , to season
- 1 tbsp dill
- 6 large or 12 smaller scallops , cleaned and roe removed (shells scrubbed clean)
- 375g puff pastry
- 1 egg , beaten
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Difficulty and servings
SERVES 6 as a starter
Preparation and cooking times
Ready in 1 hour
Ingredients
- 400ml fish stock
- 100ml vermouth
- 50ml double cream
- 1 small carrot , peeled and cut into julienne
- 1 small leek , washed and cut into julienne
- 30g butter
- white pepper , to season
- 1 tbsp dill
- 6 large or 12 smaller scallops , cleaned and roe removed (shells scrubbed clean)
- 375g puff pastry
- 1 egg , beaten
PER SERVING
386 kcalories, protein 13g, carbohydrate 24.4g, fat 24 g, saturated fat 12.5g, fibre 1g, salt 1 g
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24 March 2012
Pearle3 rated and commented on this recipe
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18 May 2012
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